Introduction: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for a quick weekday start. Cultural Background: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for […]
Introduction: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. Cultural Background: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. The Dominican version is built on caramelised (‘browned’) sugar for its deep […]
Introduction: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Cultural Background: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Boiled and served with sautéed saltfish, this dish represents the […]
Introduction: Accras are crisp, savoury fritters found throughout the French Creole Caribbean, and Dominica’s version, shaped by its French colonial history, uses flaked salt cod bound into a seasoned batter. Cultural Background: Accras are crisp, savoury fritters found throughout the French Creole Caribbean, and Dominica’s version, shaped by its French colonial history, uses flaked salt […]
Introduction: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic. Cultural Background: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic. In Dominica it is often enriched […]
Introduction: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica reflects the island’s tradition of one-pot cooking, historically designed to make the most of whatever provisions and cuts of meat were available. Cultural Background: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica […]
Introduction: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. Cultural Background: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. This simple salad is a common side at family lunches, offering a cooling contrast to richer stewed and fried dishes. […]
Introduction: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Cultural Background: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Boiled and dressed while warm, green fig salad is a […]
Introduction: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of the most widely eaten main dishes in Dominica, typically served over rice and pigeon peas at Sunday family lunches and celebrations alike. Cultural Background: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of […]
Introduction: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. Cultural Background: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. It is a favoured […]